Preheat the oven to 375°F.

Cover potatoes with cold water and bring to a boil.

Simmer uncovered for 12 to 15 minutes, until tender.

Drain and mash lightly with a fork or potato masher.

Heat 1 tablespoon of olive oil in a large nonstick pan, and sauté onion, garlic, and rosemary for 2 minutes, until onion is softened.

Add spinach to vegetables and sauté briefly.

Combine sautéed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.

Using an 8-ounce scoop as a measure, form mixture into 10 griddlecakes.

Heat remaining tablespoon olive oil in a large sauté pan.

Sauté griddlecakes until golden brown on both sides, about 2 minutes per side.

Place griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through.

Serve with marinara or your favorite sauce.